Mango Pudding with Jelly ~ Vegan & Dairy-free

Today’s weather was so good, 24°C to 26°C~ warm and sunny! I think it is the summer that we longed for. Yay, it comes at last!

But the news said the weather in America will reach to 113°F/ 45°C, such too hot, I wish everyone stay in the shade and try not to expose under the sun for too long, in case it will get sunstroke!

So, for this reason, we need some iced cold drink or dessert to treat ourselves. And now MANGO is the most seasonal fruits on the market, and the price is cheaper overall the year.

And the season of Pakistani mangoes begins in May till August. This means that you could enjoy Pakistani mangoes for about four months. Pakistani mangoes are rich in vitamin A, C, D and other antioxidant vitamins. They are high in fibre, and contain a small amount of carbohydrates, calcium, iron, potassium and a little protein. And I just found out some informations about : mangoes have more carotenoids than most other fruits – and that helps ward off colds and reduces the risk of cancer and heart disease.

Seasonal fruits- Pakistan mangoes

And part of this dessert recipe adapted from Yahoo web.

The original recipe used gelatin and cream, and I want to make this dessert to be dairy-free and for vegan friendly, so change the gelatin to agar agar powder; and the cream change to coconut cream ( not the block one, is the top layer from the tin* ).

Mango Pudding with Jelly ~ Vegan & Dairy-free

Ingredient: ( make 3 glasses )

For Mango pudding:

200g Fresh Mango, reserved 1 tbsp for topping

40g Water

30 to 35g White sugar

40g Coconut milk

5g Agar Agar powder, (Vegan friendly)

70g Coconut cream ( the top layer thick cream from the can of coconut milk)

Method:

Peeled one big fresh mango and stoned it, scooped all the mango out and blend in the food processor until smooth.

Mixed the sugar with the agar agar powder, set aside.

Boiled the water in a little saucepan and put the sugar mixture into the boiling water and whisk until all melted without any lump left. Off heat.

Add the manto puree, coconut milk and coconut cream into the saucepan with the sugar and water, whisk until well incorporated.

Pour into your prepared glass or cup, set in the fridge for over an hour.

For the Vegan Jelly:

150g Hot water

30g Sugar

7g Agar Agar powder

Method:

Mixed the sugar with the agar agar powder.

Put the hot water in a saucepan over low heat, add the agar agar mixture in and whisk until all melted without any lumpy.

Pour into a small flat square container, sit in the room temperature or chill in the fridge if the weather hot and let it set solid.

Mango pudding with jelly cubes

Assembly:

Take the mango pudding from the fridge, sliced the jelly into small cubes, top up on the mango pudding.

Divided the reserved mango cubes into three, scattered on top of the jelly. Job done, serve and enjoy! Voilà !

Mango pudding with jelly cubes

Note:

I tried to whisk some of the coconut cream into the smooth form, and piped on top of the mango pudding, but I didn’t have much to top up. So, you can save a bit more coconut cream from the tinned, add about 1 tbsp of icing sugar and whisk it, use icing bag to make the frosting on top, that will make it look more special and taste even better.

Before you make this dessert, put the can of coconut milk chill into the fridge for few hours at lease, and don’t try to shake it, because we need the top layer stay hard for frosting.